Topped with a sweet lemon glaze, this easy blueberry bread with sour cream is the ultimate summer dessert.
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Lemon blueberry bread sour cream
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This flavorful sour cream pound cake has lemon and blueberries, and is glazed with a sweet and tangy lemon glaze. Try this for breakfast or dessert!
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Ready to tantalize your taste buds? Whip up this rich, blueberry bread in minutes! Sour cream gives it that extra oomph. So moist and yummy!
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You definitely need to try this super moist sour cream blueberry bread. The sour cream adds just the right tanginess…
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Sour cream gives this Blueberry Lemon Pound Cake a very moist and tender crumb. Lemon zest and juice infuse the cake and the lemony drizzle for a bright pop of flavor and juicy, sweet blueberries are found in every bite.
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An extremely simple yet sophisticated blueberry lemon quick bread recipe.
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Discover the perfect Lemon Blueberry Bread recipe that’s bursting with fresh lemon zest and juicy blueberries. This easy-to-make, moist loaf is topped with a sweet lemon glaze that adds a delicious finishing touch. Perfect for breakfast, dessert, or a sweet snack, this homemade bread is a must-try for any lemon lover. With simple ingredients and step-by-step instructions, you’ll have a bakery-style treat ready in no time.
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Adapted ever so slightly from Jessie Sheehan's wonderful Snackable Bakes. Changes I've made: Used blueberries in place of the blackberries. If you want to use blackberries, roughly chop them before adding them to the batter. Upped the vanilla to 1 teaspoon vanilla from 3/4 teaspoon. Used extra-virgin olive oil in place of the vegetable oil. Upped the kosher salt to 1/2 teaspoon from 1/4 teaspoon. Used sour cream in place of the yogurt: I've made this twice with yogurt and once with sour…
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Moist Lemon Blueberry Loaf - Two Kooks In The Kitchen
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Adapted ever so slightly from Jessie Sheehan's wonderful Snackable Bakes. Changes I've made: Used blueberries in place of the blackberries. If you want to use blackberries, roughly chop them before adding them to the batter. Upped the vanilla to 1 teaspoon vanilla from 3/4 teaspoon. Used extra-virgin olive oil in place of the vegetable oil. Upped the kosher salt to 1/2 teaspoon from 1/4 teaspoon. Used sour cream in place of the yogurt: I've made this twice with yogurt and once with sour…
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